Apple Blondie Cake (100% whole grain)

An incredibly moist and flavorful layer cake made out of four layers of apple blondies and filled with cooked apples!

This blondie cake is so insanely moist. And that mess on the top? Just some dulce de leche. And another bonus is that it’s quick and easy as far as layer cakes go. I absolutely hate icing cakes. With this one, just cook some apples and plop them in between each layer. Tada!

I have to admit that I might have gone overboard with the size. I used four 6″ pans because I wanted a tall and “dramatic” cake but I’m thinking that using two 8″ pans or a 9″x13″ would probably be better (just be sure to adjust the cooking time!) Let’s take a look at why.

Everything looks normal, right?

Whoops. I’m no good at cutting cakes but I really think this one was just too moist and tall to get a nice cut from. I just went at it with a fork :) I didn’t have any issues with that but it might be a bit weird if you have to share with company.

I’m calling it a blondie cake because the texture was pretty much that of apple blondies. Super moist and not fluffy. I don’t do fluffy cakes. I think next time I’ll just put it in a 9″x13″ and eat it plain. It’s that good.

The dulce de leche is kind of over the top but I had an open can and thought it’d be an appropriate topping. And it was! But feel free to just leave it out. This apple blondie cake is sweet enough without it!

And if you’re not a fan of apples (I doubt you’ve read this far if you aren’t!) but you can always leave them out. I don’t think it’d really affect the texture that much, if it all.

Directions

Combine the dry cake ingredients (flour through salt) in a large bowl and set aside. In a medium bowl combine the wet ingredients (coconut oil through vanilla) and add this to the dry ingredients. Stir in just until combined. Do not over mix!

Fold in the apples, again being careful not to over mix.

Pour evenly into the cake pans and bake for 15 minutes. A toothpick inserted in the middle should come out clean but it might look a little moist. The top will look kind of wet, if that makes sense. It's okay, though! It's just super moist.

For the filling, combine all the filling ingredients in a medium saucepan. Bring to a boil over medium heat, lower to medium-low and simmer for 15 minutes. Take off the heat and let both the filling and cake cool completely before filling. The apple filling is enough to fill and top a four layer 6" cake. Store the cake in the fridge.

I found your blog because of the Chickpea Peanut Butter Balls and have been enamored with your recipes ever since. I bookmarked this cake for my birthday, even though apples are completely out of season in March. It lived up to the hype. So moist, so good. And I love that overall, the flavor profile isn't too sweet.

A blondie cake? oh my goodness Erin! You have outdone yourself. Look hwo moist and tender that cake is! It looks divine. And all those beautiful layers. I made an apple cake this weekend! We must be twins lately with your white chocolate, my white chocolate bark, and our apple cakes. Pass me a fork please!

Except for the whole apple part ( ;D ) this cake looks delicious. I'm sorry to ay that I think if the cake had some frosting it /might/ have made it more stable. I dunno. I do like the color of this cake a lot though, it's very fall-ish! :)

This looks flippin' amazing. I loooove dulce de leche, so major bonus points for that. And I also hate icing layer cakes, so even more bonus points since this cake doesn't call for it. This is fantastic!